My three kids love Asian flavors. This easy and healthy Beef and Broccoli recipe is a hit every time that I make it. It’s so quick to prepare using very simple-to-find ingredients. I love using skirt steak as it’s very tender after being simply marinated with honey, fresh ginger, reduced-sodium soy sauce, sesame oil, garlic and red pepper flakes. Just marinate the steak for an hour or overnight, and dinner is on the table in less than 30 minutes. This dish is perfect for busy weeknights. I served with rice and some edamame beans, and everyone loved it (and was full).
Beef and Broccoli
2/3 cup low-sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 clove garlic, minced
2 teaspoons grated fresh ginger
1/4 teaspoon crushed red pepper flakes
1 teaspoon canola oil
11/2 pounds skirt steak, cut into 1-inch thin slices
21/2 cups broccoli florets
1 (8-ounce) package sliced fresh mushrooms
3/4 cup bean sprouts
1. Whisk together soy sauce, honey, sesame oil, garlic and ginger and red pepper flakes in a small bowl. Place steak in a shallow dish or zip-top plastic bag. Pour half of marinade over steak and marinate at least 1 hour up to 8 hours. Reserve remaining marinade for later use.
2. Remove beef from marinade and discard. Heat oil in a large nonstick skillet or wok over high heat. Add beef and cook 5 minutes or until beef is browned. Add broccoli and reserved marinade and stir-fry for 2 minutes. Add mushrooms and bean sprouts and cook 3 minutes more or until heated through and broccoli is crisp-tender. Serve beef mixture over rice, if desired.